1.Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub‐Saharan Africa

作　　者：Sali Atanga Ndindeng ;John Manful ;Koichi Futakuchi 等

出　　处：Food Science & Nutrition. 2015 ;3(6):557-568.doi:10.1002/fsn3.242

出版社：John Wiley & Sons, Ltd.

文章 ID：131652827

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2.Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

作　　者：Elvire V. Zohoun ;Erasmus N. Tang ;Mohamed M. Soumanou 等

出　　处：Food Science & Nutrition. 2018 ;6(3):638-652.doi:10.1002/fsn3.600

出版社：John Wiley & Sons, Ltd.

文章 ID：215671570

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3.Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties

作　　者：Elvire V. Zohoun ;Sali A. Ndindeng ;Mohamed M. Soumanou 等

出　　处：Food Science & Nutrition. 2018 ;6(4):757-764.doi:10.1002/fsn3.617

出版社：John Wiley & Sons, Ltd.

文章 ID：216910466

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4.Mycotoxin concentrations in rice from three climatic locations in Africa as affected by grain quality, production site, and storage duration

作　　者：Erasmus N. Tang ;Sali A. Ndindeng ;Jude Bigoga 等

出　　处：Food Science & Nutrition. 2019 ;7(4):1274-1287.doi:10.1002/fsn3.959

出版社：John Wiley & Sons, Ltd.

文章 ID：231389985

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	Elvire V. Zohoun	2篇
	Mohamed M. Soumanou	2篇
	Noel H. Akissoe	2篇
	Delphine Mapiemfu‐Lamare	1篇
	Drissa Silue	1篇
	Jean Moreira	1篇
	Joséphine M. Akoa‐Etoa	1篇
	Karim Traore	1篇
	Sali Atanga Ndindeng	1篇
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	Sidi Sanyang	1篇

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	Erasmus N. Tang	4篇
	Jude Bigoga	4篇
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